I love avocado. I love it by itself. I love it in salads. I love it on sandwiches. I love avocado. I cringe when I am looking for a nice ripe avocado and notice a guacamole “mix” to make your own. I don’t understand how fresh from scratch guacamole is any more difficult than using a processed packet mix. Gross. Don’t do it, it’s the simplest thing in the world! So, here’s how to do it.
To make sure you get a nice ripe one, give them a light squeeze. You don’t want to put a lot of pressure and bruise it, but it should have a little give to it. If it feels soft, it’s past it’s prime and it’s not for you. If it’s really firm, just give it a couple of days and it’ll be perfect. If they are all a little under ripe, but you need it ripe by the next day, put it in a paper bag, it helps speed up the ripening process. When you cut into it, it should be a vivid greenish yellow. Delish! Oh and a simple way to get the pit out is to just cut it in half long ways (when you cut into it you will feel the pit, so just rotate the whole way around it). Once you separate the 2 halves, hit the pit with your knife with a little force then just rotate the knife. If the avocado is nice and ripe, the pit will release from the fruit easily and you can lift it right out! Easy peasy 🙂
2 ripe avocados
fresh lime juice (pbly 1/2 – 1 whole lemon) I used lemon juice this time, because I had it
1 tomato (I used plum) diced
about 1 TBS red onion diced very small (to taste)
about 1/4 cup fresh cilantro chopped
salt and pepper to taste
Dice the tomato and onion and chop the cilantro. In a bowl, mash avocado with some lime juice and salt (the salt helps it break down) with a fork. Once it is chunky, add the tomato, onion and cilantro. This (as pretty much every recipe) is a guideline, adjust to your taste with salt and pepper and lime juice.
Serve with tortilla chips or with tacos on scrambled eggs. Endless possibilities! Any way you serve it though, I promise you will get an empty bowl back!